There is nothing like the nostalgia of recreating an old classic with a nutrition upgrade! These Paleo BLTA Wraps are everything you love about the classic BLTA sandwich without the bread! For those who say they just can’t give up their sandwich habit, this may be your transition path. Cause these are dang good!
Some of the other reasons I really love this recipe are that it is so simple and quick to prepare and doesn’t require a lot of cooking. It provides the fresh, crisp produce of a salad in a hand-held vehicle that feels reminiscent of the good ol’ summer picnic days. If you have kids to feed, this may be a big hit! Just grab those napkins, they can get a little messy.
There are many ways to customize this recipe, too. You’ll see a few of my notes below with the recipe.
- If you are avoiding nuts, there are some awesome grain-free and nut-free tortillas out there. Look for cassava flour or coconut flour tortillas. I personally prefer the almond flour tortillas for the extra protein.
- Don’t eat pork? Well there are many ways around that! Try turkey bacon or beef bacon instead! Really don’t want to cook? Try replacing the bacon with a nitrate-free deli meat.
- Going low-carb? Don’t use a tortilla at all, just wrap it all up in one of the leaves of chard and double up on the meat.
Paleo BLTA Wraps
(Paleo, Whole30, Dairy-Free, Gluten-Free, Nut-Free*)
Prep time/Cook time: 15 minutes
Serves: 4 (makes 8 wraps)
- 8 Grain-Free Tortillas (or try these for nut-free)*
- 1 pound of Nitrate-Free Uncured Bacon (8-12 slices)**
- 4 Organic Heirloom Tomatoes
- 2 Avocados
- 4 large Rainbow Chard leaves
- 4 Tbsp paleo Mayonnaise
- 4 tsp gluten-free Dijon Mustard
- salt and pepper to taste
*For a nut-free version use either cassava or coconut flour tortillas
**Don’t eat pork? This recipe would also work well with turkey/beef bacon or nitrate-free deli meat!
- In a skillet over medium heat, fry the tortillas for about 10-15 seconds per side to get them a little crispy. Place them on plates to be assembled with other ingredients.
- Then in the same skillet, cook the bacon over medium-low heat until cooked through. Cook 1-2 slices per wrap.
- While the bacon is cooking, prepare the wraps.
- On each tortilla, spread 1/2 Tbsp paleo mayo and 1/2 tsp gluten-free dijon mustard. Salt and pepper them to taste.
- Use 1/2 of each large chard leaf on each wrap (you can cut the stems out and eat them separately). You can cut the leaves into smaller pieces if they don’t fit on the tortilla.
- Thinly slice the tomatoes and layer 1/2 of each tomato on each wrap
- Thinly slice the avocados and use 1/4 of each avocado on each wrap
- Once the bacon is cooked, add 1-2 slices of bacon to each wrap
- Grab a napkin, roll your wraps, and chow down!
Please let me know if you have any questions or comments, I love hearing from you! Spread the Love and share this recipe with someone!
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Disclaimer: The information in this post is not intended as medical advice, or to replace a one-on-one relationship with a qualified health care professional. Marcelle encourages you to make your own health care decisions based upon your research, and in partnership with your doctor, licensed dietitian, or nutritionist. The information provided in this post and the entire contents of www.marcellephene.com are based upon the opinions of Marcelle Phene and are for general educational purposes, and have not been reviewed nor approved by the FDA. You are solely responsible for your health care and activity choices.